Thursday, April 5, 2012

This crispy on the outside, soft and gooey on the inside, baked meringue is named after Russian ballet dancer, Anna Pavlova, who must have done one mean "fouetté en tournant." Some people think they can dance; some people know they can dance; and some people get desserts named after them in New Zealand.

Why she inspired what is basically a large, crispy marshmallow isn’t completely understood. By the way, Australia also claims to have invented the Pavlova, and this controversy is the main reason people from New Zealand and Australia hate each other. Update: I've been informed that New Zealand and Australia do NOT hateeach other, but enjoy more of a proud rivalry.

This is an odd dessert, but one that’s a lot fun to make and eat. It's also fat-free…that is, until you pile on the whipped cream, but at least it starts off fat-free. Fresh fruit, especially berries and kiwi are standard fare, and it’s the tartness of the acidic fruit that balances the sweet, gooey crunch.

As you’ll see in the clip, I indulged in a little bit of culinary exhibitionism, and tried a new presentation based on the old, “if you can’t beat’em, join’em,” school of thought. Instead of worrying about a few cracks around the edge, I decided to go full-shatter, and the results are here for all to see.

I kind of liked it, but I’ll let you be the judge. Is it visually arresting? Cool? Annoying? Or, like my friend Tamar from Starving Off the Land implied, does it cause you to think about how badly your driveway needs repair?

Looks aside, strawberries are piled sweet and high at the markets right about now, and this would make a lovely dessert for the holiday. Anyway, I hope you give this a spin…or as I should say in honor of Ms. Pavlova…a fouette! Enjoy!

Ingredients for 4-6 Portions:

3 large egg whites, room temp is best (I think I said 4 in the video, but 3 is what I actually used!)*Note: do not get ANY egg yolk in the whites, or this will not work.

Sort of reminds of this Norwegian cake http://www.youtube.com/watch?v=0A88b6PjydI - not my video and the text is Norwegian. Though I guess you won't need a translation because the method and ingredients should be what you think they are ;) Contact me on my e-mail here (I guess you see it somewhere in blogspot?) if needed.

This cake is wildy complicated compared to pavlova - but the whole cream - crispy - berry-thing, aaah I love it. Must try pavlova. So simple.

It was definately New Zealand that invented this yumminess. Don't crack it though! That should be saved for the people you are serving it too. Its part of the joy of the Pavlova! Thanks so much for sharing this great recipe. My mum has been baking these since I can remember. Now I have a daughter and can't wait to pass on this great kiwi tradition.

Icky, icky, icky and nasty, nasty, nasty! Meringue in any form has got to be from Satan. It looks gross and tastes horrible. Why would anyone fight to "claim" this? I'd blame it on the other country and feel great that we wouldn't eat this!

Just tried this and it flopped. My batch didn't get stiff. After a bit of research I found an important step to include here -> separate egg whites when the eggs are cold, but give the egg whites time to get to room temperature before starting. (30 mins or so) hope this prevents other meringue disasters.

Yes, room temp are better! I'm going to add a note now, but it should still have worked. I used cold whites and they came out fine. Did you get some yolk in the whites? This is usually the reason they don't work.

I've never bothered trying to make pavlova because all the recipes I've seen are much too big and wouldn't fit in my toaster oven (which is where I do all my baking). Thanks for a more manageable recipe!

I made it today , And it was delicious , especially the strawberries gave it an edge . But mine turned a little brown , So I should decreases the time ( since I put it in the lowest temp. ) and also it grow double in size . is that normal ?

Okay, after years of seeing this thing I finally feel some impetus to try it. I didn't know it was that easy. Strawberries aren't in season yet up here in the Pacific NW but I can think of a celebration in the middle of May that this would be perfect for! Hopefully we'll have some berries by then. So wet this year. And I hear the detail; no assembly until ready to serve. I'll take the meringue, strawberries, and whipped cream in separate containers. And I think the jam could be thinned with a bit of fruit liqueur. And perhaps a few dark chocolate shavings over all. Oh dear. Off I go.

Never known any Aussie to "hate" a Kiwi. We are like cousins and they make up a large part of our best football teams. This is a very popular dessert and not many wouldnt have one over the Easter holiday period. I have over the years made one with coffee in it and a coffee liquer in the cream and sprinkles with chocolate flakes that was nice.

For readers: to make sure the meringue works, use a CLEAN stainless or glass bowl. I even wipe it out well first with white vinegar, to make sure there couldnt be any trace of "fat". This is why using a plastic bowl is discouraged (small cuts in plastic can harbor fats/oils that will kill meringue).

CHEF JOHN!!!First off, love your videos. love love love. but I have a question! Other pavlova recipes I saw (but I plan to follow YOUR recipe) , say that egg whites that a few days old work best. ....what does that mean!??!!? excuse my 15 year old brain. did you use 'fresh' egg whites in your video?please and thank you chef john!

Thanks for such wonderfully funny & informative videos...This Pavlova (which I had never heard of before) looks delicious as do all of your recipes! I am planning on trying it for Mothers day in a couple of weeks...I saw on All Recipes that someone had formed thiers into a heart...I think my mom will love it!!Thanks again.

OMG, this was so simple to throw together. I just got my (first) KitchenAid and literally, in about five minutes, I had pavlova batter -- is it a batter? I suppose, since it's a baked good. Anyway... So simple! This is the family's first intro to meringue, so we'll see how it goes over.

Also - used cold egg whites, seems to be doing JUST fine. How do you know if you've over-whipped them?

Does it need to be 2 inches high? Because the one you made looked about 1 inch or less, because if I tried to make it two inches high it would be very narrow, and if i wanted to make it into small rounds instead of a large circle, like pipe them into palm sized circles, how long would i have to bake them?

Pleaaaase Chef Jhon, i did exactly what you did in the video, everything was perfect until i put it in the oven, and i ended up with a burned empty brown mass :(( please tell me whats my fault !! am so upset i couldn't make it.

Hi Chef John, Big fan here, i try the recipe twice. I still can't have a crispy crust. I let the cake cool in the oven. for like two hours. the surface is still sticky. The inside is perfect tasting btw.

Hi there, I tried your pavlova recipe, it looks physically similar, but the taste seems to be way too off. I guess the problem in my case is I got the sugar and vanilla wrong. How much is the sugar in grams? And since my vanilla is in powder, do I need to decrease the amount or should I increase it?

The vinegar is added to equalize the PH level which helps provide a stronger structure for lift.

P.S research has shown while a meringue based dessert first called a pavalova first appeared in N.Z what is considered a pavlova by todays definition was first invented in Australia.....we may have nicked the Name but at least we got the recipe right... :)

Hi Chef John!!!I followed your recipe to the last dot including the eggs at room temperature.It came out delish but sticky... very sticky... I know it could be the humidity. Is there anything that I can do so this wont happen??Thank you for your wonderful site.

I made this last night for a dinner party with friends. It was very simple to make, especially with the added bonus of being able to see exactly what the peaks of meringue should look like. It turned out just as it should have, even though I made it with egg whites that had been frozen. Thanks very much, it was enjoyed by all!

omg chef, I thought the recipe calls for 3/4 cup of vinegar! I almost pour 3/4 cup vinegar to my batter, but then I realise 3/4 cup is too much silly me! I did pour it 2 tsp. I shouldve check again the recipe! finger crossed for my pavlova batter that still in oven